Georgia’s Cakes : A Step-by-Step Masterclass to Make Every Cake a Showstopper
Georgia Green
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El Celler de Can Roca : Redux Edition
Joan Roca
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Hawksmoor: Restaurants & Recipes
Huw Gott
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BTEC Level 2 First Travel and Tourism Student Book
Carol Spencer
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BTEC First in Hospitality Student Book
Sue Holmes
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Be My Guest Student's Book : English for the Hotel Industry
Francis O'Hara
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Salumi : The Craft of Italian Dry Curing
Michael Ruhlman
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Professional Chef Level 1 Diploma
Neil (Colchester Institute) Rippington
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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Professor David Foskett
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The Cornell School of Hotel Administration on Hospitality : Cutting Edge Thinking and Practice
Michael C. Sturman
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Be My Guest Teacher's Book : English for the Hotel Industry
Francis O'Hara
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Knife Skills Illustrated : A User's Manual
Peter Hertzmann
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Food Studies : A Hands-On Guide
Dr. Willa Zhen
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Math for the Professional Kitchen
The Culinary Institute of America (CIA)
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Wedding Bells on Madison Avenue : The perfect feel-good, romantic read from bestseller Helen Rolfe
Helen Rolfe
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WJEC Vocational Award Hospitality and Catering Level 1/2: Student Book
Alison Palmer
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BTEC Level 2 First Hospitality Student Book
Tracay Mead
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Igni : A restaurant's first year
Aaron Turner
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Sea and Smoke : Flavors from the Untamed Pacific Northwest
Blaine Wetzel
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Restaurant Financial Basics
Raymond S. Schmidgall
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Restaurant Service Basics
Sondra J. (Eden Prairie, Minnesota) Dahmer
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Becoming a Chef
Andrew Dornenburg
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Restaurant Marketing for Owners and Managers
Patti J. (University of Nevada, Las Vegas, NV) Shock
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The Art of Beef Cutting : A Meat Professional's Guide to Butchering and Merchandising
Kari Underly
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